Tagliatelle with five cereals with vegetable ratatouille, porcini, sausage and walnuts. A simple and healthy dish, I used the tagliatelle with five cereals, as I really love the rustic flavors… it is a paste obtained from the mixture of five different cereals… wheat, barley, spelled, corn and rye. I thought of combining this particular pasta, simple and genuine ingredients, flavors that reminded me of my childhood… like the delicious sausage they make in ciociaria, the land of my paternal grandparents, where I spent long periods of vacation… and the incomparable taste porcini mushrooms, of which the woods of the Frosinate, frequently made it to those who had the patience to look for them. The walnuts, which I love .. and I would add in every dish, with their immense wealth of mineral salts, complete this tasty dish!
Time of completion: 40 minutes
Degree of difficulty (from 1 to 5): 2
Ingredients for 2 people
180 g of noodles
100 g of potatoes
50 g of fresh beans
50 g of green beans
50 g of peas
1 carrot
1 zucchini
1 clove of garlic
Hot pepper to taste
Parsley
Celery
2 Norcia sausages
100g. of porcini mushrooms
1 red Tropea onion
Kernels of 4/5 walnuts
2/3 cauliflower florets
Oil
salt
chili pepper
nutmeg
1 rosemary top
Procedure to make the Tagliatelle with 5 cereals with vegetable ratatouille, porcini mushrooms, sausage and walnuts
I carefully washed the vegetables, peeled and cut into small pieces. I chopped the onion and the chilli and browned them in a pan with the oil, I added the vegetables and a half glass of water, I sautéed and cooked over low heat with the lid, I added more water when needed. In another pan with a drizzle of oil and a piece of garlic I cooked the porcini mushrooms, adding white wine and parsley, when cooked, I removed the mushrooms and browned the chopped sausages.
I cooked the pasta and poured it into the pan with the vegetables, I added the porcini and sausages, a pinch of nutmeg and 2 tablespoons of cream (or any cheese spread) and I skipped it for a few minutes. I crusted by adding the chopped walnuts.
The recipe was created by Amerigo Morgia.
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